Potato cutlet with steak strips and wild herb dip

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash the potatoes thoroughly and cook covered in water for about 20 minutes. Drain, evaporate well and let cool.

2. 2

   For the herb dip, wash sorrel, goutweed and chives, shake dry and chop finely. Mix with sour cream and yoghurt. Season to taste with salt and pepper.

3. 3

   For the steak strips, peel the shallots and dice finely. Mix with vinegar. Season with salt, pepper and sugar. Wash and halve the tomatoes. Wash basil, shake dry, pluck. Dab meat dry, cut off the fat edge.

4. 4

   Cut the meat into wafer-thin slices.

5. 5

   For the potatoes press the lukewarm tubers flat. Heat 1 tablespoon of clarified butter in a large pan. Fry 4-5 potato escalopes on each side for about 3 minutes until crispy. Season with salt, pepper and chilli.

6. 6

   Remove and keep warm. Fry the remaining potato cutlets in the remaining clarified butter and season as well.

7. 7

   For the steak strips, heat oil in a large pan (e.g. cast iron). Fry the meat in it in small portions at high heat for approx. 45 seconds, turning once. Season with salt and pepper.

8. 8

   Take it out immediately, even if it is not cooked through (it cooks a little).

9. 9

   Briefly toss the tomatoes in hot frying fat. Put all the meat back into the pan and mix with shallot vinegar and basil. Remove from the heat. Serve with potato cutlets and herb dip.

Nutrition Facts

KCAL
520 kcal

CARBS
45 g

FATS
19 g

PROTEINS
39 g